Tomato Gratin With White Cheddar Breadcrumbs Recipes

TOMATO-CHEDDAR GRATIN

Steps:

• Position a rack 5 to 6 inches from the heat source and preheat the broiler.
• Put the tortillas in a food processor and pulse until they reach a fine crumb. Sprinkle half the tortilla crumbs evenly in a 1 1/2-quart baking dish. Arrange the tomatoes, cut-side up, over the crumbs. Sprinkle evenly with the garlic, oregano, 1/2 teaspoon salt and a couple turns of pepper. Top with the Cheddar.
• Toss the remaining crumbs with the oil in a small bowl; sprinkle over the Cheddar. Broil until the Cheddar is melted and the crumbs are golden, about 10 minutes.

TOMATO GRATIN

Steps:

• Toss 2 pints grape tomatoes, 4 smashed garlic cloves, 1/4 cup olive oil and 2 teaspoons fresh thyme in an ovenproof skillet; cook over medium-high heat until the tomatoes are soft, 8 minutes. Mix 2 tablespoons olive oil and 1/2 cup each breadcrumbs and parmesan; sprinkle over the tomatoes and broil until golden, 3 minutes.

CRUNCHY BAKED TOMATO & ONION GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
• Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

SUMMER TOMATO GRATIN

Steps:

• Preheat the oven to 400 degrees. Oil a 2-quart gratin or baking dish. Layer the tomatoes in the dish, seasoning each layer with salt, pepper and a small sprinkle of sugar.
• Toss together the bread crumbs, parsley and olive oil. Spread over the tomatoes in an even layer. Place in the oven, and bake for 1 to 1 1/2 hours, until the juices are thick and syrupy and the top is golden. Remove from the oven, and allow to cool for at least 15 minutes before serving.

TOMATO GRATIN WITH WHITE CHEDDAR BREADCRUMBS

Steps:

• Preheat oven to 350°F. Mix tomatoes, garlic, 2 1/2 tablespoons chives, and Marsala in bowl to blend; season to taste with salt and pepper. Transfer to 8-inch-diameter gratin dish with 1 1/2-inch-high sides.
• Mix breadcrumbs, cheese, and olive oil in large bowl to blend. Season topping to taste with salt and pepper. Sprinkle topping over tomatoes. Bake until juices bubble and topping is golden brown, about 40 minutes. Let stand 10 minutes. Sprinkle with remaining 1/2 tablespoon chives and serve.

WHITE BEAN AND TOMATO GRATIN

Steps:

• Combine 12 cups water, beans, thyme sprigs, bay leaves, and 1 1/2 teaspoons salt in large pot. Bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 45 minutes. Drain. Discard thyme sprigs and bay leaves.
• Transfer beans to 13x9x2-inch glass baking dish. Add canned tomatoes with juices, sun-dried tomatoes, 2 tablespoons oil, 1 tablespoon chopped thyme, 3/4 teaspoon pepper, and 3/4 teaspoon salt. Toss gently to blend. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate.)
• Preheat oven to 350°F. Mix breadcrumbs, lemon peel, and remaining 1/2 tablespoon chopped thyme in small bowl. Sprinkle over beans. Drizzle remaining 1 tablespoon oil over. Bake until juices are bubbling around edges and breadcrumbs are golden, about 55 minutes. Serve warm or at room temperature.

HEIRLOOM TOMATO GRATIN

Steps:

• Heat oven to 450 degrees.
• Place tomato slices on paper towels; sprinkle with 1/2 teaspoon of the salt and let stand for 15 minutes,pat dry with paper towels.
• Coat a 2-quart oval baking dish with 1 teaspoon of the olive oil; sprinkle 1 tablespoon of the bread crumbs over the bottom of baking dish.
• Place 1/2 the tomato slices in prepared baking dish(on top of the bread crumb), overlapping if necessary; season with 1/8 teaspoon of the salt and 1/4 teaspoon of the black pepper.
• Sprinkle 1 teaspoon of the olive oil, 1 tablespoon of the oregano, and 1 teaspoon of the thyme over the top; TUCK in the garlic and sprinkle the remaining 2 tablespoons bread crumbs over the top.
• Place the remaining tomato slices in the dish and season with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; sprinkle remaining olive oil, oregano and thyme over the tomatoes.
• Bake in 450 degree oven for 30 minutes; scatter Parmesan cheese on top; bake an additional 10 minutes; remove gratin from oven and let stand for 10 minutes before serving, enjoy.

VEGETABLE MELANGE AU GRATIN WITH CHEESE WHITE SAUCE

Steps:

• Start spinach cooking in microwave.
• In saucepan combine onions and carrots, cooking covered in small amount of boiling salted water until almost tender- 10 to 15 min; drain.
• While this is cooking you should make the white sauce, see below.
• When vegetables and sauce are done, alternate layers of hot, well-drained vegetables and sauce in 1-quart casserole; sprinkle with crumbs.
• Bake at 350* for about 20 minutes.
• Cheese Sauce with Medium White Sauce: Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
• Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens, and add 1 cup shredded sharp Cheddar cheese.